Good Friday and Easter are just around the corner. To Jamaicans
that means a special treat has been lining the shelves of supermarkets and
filling the tummies of delighted children and adults alike. That treat is of
course, a Jamaican Spice Bun. While it is possible to find spice buns,
particularly the plain, circular variety year-round; it is the loaves bursting
with sumptuous fruits and the delectable aroma of cinnamon and nutmeg that come
into prominence during Easter, and they are certainly worth the wait.
There are traditionally four different ways that you can choose
to make a Jamaican Spice Bun, it just depends on the rising agent you wish to
use: baking soda, baking powder, yeast or stout. Perhaps one day I will go into
the merits of each rising agent, but for today I’m sharing the baking soda
option. As many Jamaican grandmothers can attest, the baking soda method
produces a soft, moist, melt-in-your-mouth spice bun that’s easy for anyone to
whip up.
Spice Buns hold a special place in the heart of many Jamaicans
as they invoke memories of family, tradition and togetherness. However, you don’t
have to be from the island to enjoy this delicious dessert, as everyone
deserves a little more sweetness in their life. So, whether or not you’re
Jamaican, I think it’s time to dust off your apron and treat yourself to
something fragrant, flavourful and ultimately irresistible, straight from your
own oven. And if you are Jamaican, I hope you enjoy this little taste of home. Here
we go!
